Easy Jiffy Corn Casserole with Sour Cream
A creamy, sweet, and savory corn casserole made with Jiffy mix, sour cream, and canned corn. This quick and easy side dish is perfect for holidays, potlucks, or weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 1 cup sour cream
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1/2 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
- Melt the butter in a microwave-safe bowl in 20-second bursts. Let it cool slightly.
- In a large mixing bowl, combine sour cream, beaten eggs, and melted butter. Whisk until smooth.
- Add the drained whole kernel corn and creamed corn. Stir until evenly distributed.
- Sprinkle the Jiffy Corn Muffin Mix over the wet mixture. Add salt and pepper. Stir gently until just combined (a few lumps are okay).
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 40-45 minutes, until the top is golden brown and the edges pull away from the sides. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Cool for at least 10 minutes before serving. Serve warm.
Notes
For best results, use full-fat sour cream and real butter. Do not overmix the batter. Let the casserole rest for at least 10 minutes after baking to set properly. To make ahead, assemble the night before, cover, and refrigerate; add 5-10 minutes to baking time.
Nutrition
- Serving Size: 1 serving (1/8 of ca
- Calories: 320
- Sugar: 12
- Sodium: 480
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 36
- Fiber: 2
- Protein: 6
Keywords: corn casserole, Jiffy corn casserole, sour cream corn casserole, easy corn casserole, holiday side dish, potluck recipe